Sausage & Mushroom pie here. The unique things are that brush the rim with an emusion of garlic, butter & olive oil. I bake it about 5 minutes and then add the sausage & mushroom and a bit more sauce. Then bake it another few minutes until golden brown. ---pete---

Chau,I would be pleased with that pie too. It looks dynamite, especially the crust.

Thank you Steve and Jim. Steve, it was baked in my wfo and the flour is Con Agra's High Power flour. I believe it is a HG flour that is not bromated. My first time working with it and I like it so far. Must do more testing to dial it in.

Not my best, but one I made last night because I wanted to try out some Thai chili oil that I made. TXCraig1 had my really intrigued by his use of Calabrian chili oil. There aren't Calabrian chilies available here, but Thailand has no shortage of chilies, so I decided to play with them. It was very nice, but I have no reference for chili oil as I have never used it before.

1) fat from cooking raw sausage equals flavor. Defintely not the same without it.

2) rim wasn't charred all the way around. That was just a bubble. Was showing the contrast between crispy char covering light cloudy softness. The contrast between bits of bitter burnt crust and mellow sweet crumb. It's art to me.